A collection of recipes inspired by the cuisine of the islands of Indonesia, Malaysia, and Singapore, with tips for choosing the right spices, preparing more complex dishes, and serving with style
Includes bibliographical references (pages 361-362) and index
Cuisines and geography -- At the market: ingredients -- In the kitchen: techniques and equipment -- Serving the meal -- Condiments: sambals, dipping sauces, dressings, and pickles -- Street foods: satays, salads, and snacks -- Rice and noodles -- Vegetables -- Fish and shellfish -- Poultry -- Foods of celebration: beef, goat, and pork -- Tempeh, tofu, and eggs -- Sweets and beverages
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